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Pineapple-Soy-Glazed Pork Chops

From

February/March 2010

To prevent our Pineapple-Soy-Glazed Pork Chops from curling, we made a few slashes through the fat and silver skin; this prevented each chop from bending as it cooks. We didn’t want to spend the time to brine or marinate our chops, so we seared them over high heat, and then gently simmered them in a glaze to keep them from drying out. For the glaze, we returned the meat juices to the pan once the meat had rested and reduced the glaze until it was thick and glossy, but not overly syrupy.

Serves 4

Be careful not to overreduce the glaze in step 3. If the glaze thickens to the correct consistency before the chops reach 140 degrees, add a few tablespoons of water to the pan.

Ingredients

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